Slow Cooker Chicken Enchilada Soup Tell a Friend

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Slow Cooker Chicken Enchilada Soup 4 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - olive oil
  • 1 - large yellow onion, diced
  • 1 - small green or red bell pepper, diced
  • 3 cloves - garlic, minced
  • 1 - can (11 ounce) Ro-tel diced tomatoes & green chiles
  • 4 cups - low-sodium chicken broth
  • 1 - + 1/4 pounds boneless chicken breasts
  • 2 cups - corn
  • 1 - can black beans, optional
  • 1 - tablespoon chili powder like McCormick
  • 1 - teaspoon ground cumin 1/2 - teaspoon oregano (preferably Mexican), crushed between fingertips
  • 1 - + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
  • 1 - cup sour cream, plus more for serving - coarse salt and fresh black pepper - tortilla chips, for serving - sliced avocado, for serving, optional
  • Directions:

    1. In a medium skillet heat the oil over medium heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.

    2. Meanwhile to your crock-pot add the Ro-tel, chicken broth, chicken, corn, black beans (if using), chile powder, cumin, oregano and 1 teaspoon coarse salt or 1/2 teaspoon fine and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.

    3. Cook on high 3 - 4 hour or low 5 - 6. Remove the chicken breasts to a cutting board. Stir the cheese and sour cream into the soup. Shred the chicken or cut into bite-sized pieces and add back to the pot. Taste and season as needed. Cook 1 more hour on low heat.

    4. Serve garnished with more cheese, sour cream, tortilla chips and avocado.

    Brief Description

    Rating: 5 STARS by the original cook:

    "All the flavors of my favorite enchiladas brought to life in a delicious slow-cooker soup! With shredded chicken, corn, cheddar cheese and sour cream in a spicy, creamy, green chile and tomato infused broth."

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 8 hour(s)


    Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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    Posted On:

    November 5, 2015

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